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Old-Fashioned Warm Apple Cake

  • Author: Martha

Description

As the crispness of autumn fills the air, there’s nothing quite as comforting as the scent of warm apples baking in the oven. This Old-Fashioned Warm Apple Cake is a true embrace of fall, a nostalgic treat that’s both sweet and spiced with a touch of cinnamon and nutmeg. Whether you’re gathering around the dinner table after a hearty meal, or you simply need a cozy dessert to enjoy with a cup of tea, this cake brings that feeling of home into every bite.

I’ve always loved apple cake for its comforting simplicity—there’s something about the way it melds the tender sweetness of apples with the rich, buttery crumb that just feels like a hug from the inside. Growing up, my family would make this cake whenever the apple trees were heavy with fruit, the air starting to turn cooler. There was a warm, homey tradition of baking this cake that felt as much a part of the season as the changing leaves outside. The way the house would fill with the sweet, spicy scent was enough to make anyone look forward to the first slice. This cake is perfect for that fall gathering or whenever you need something cozy to share with the people you love.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 2 medium apples (peeled, cored, and chopped)
  • 1/2 cup chopped walnuts or pecans (optional)
  • Powdered sugar (for dusting, optional)

Instructions

  • Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×9 square baking dish. If you don’t have a cake pan, a well-greased baking dish works just as wonderfully. Make sure the pan is prepared ahead of time, so the batter doesn’t stick as it bakes!
  • Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. These dry ingredients are the foundation for the cake’s structure, so give them a good whisk to make sure the spices are evenly distributed throughout.
  • Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale—this should take about 3-4 minutes. This step helps to create a soft, airy texture for the cake, and it’s always a good idea to pause and give it a taste here. It’ll remind you of all those cozy autumn afternoons spent baking.
  • Add Eggs & Vanilla: Beat in the eggs one at a time, making sure each one is well incorporated before adding the next. Add the vanilla extract and continue mixing until fully combined. The vanilla adds a depth of flavor that perfectly complements the spices and apples in the cake.
  • Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start by adding a bit of the dry ingredients, then a splash of milk, and continue until all of it’s combined. Mix gently so as not to overwork the batter; you want it to stay light and tender.
  • Add Apples & Nuts: Gently fold in the chopped apples and, if you’re using them, the chopped walnuts or pecans. The apples will add a juicy sweetness to every bite, and the nuts bring a lovely crunch that balances the soft texture of the cake. Make sure the apples are evenly distributed throughout the batter.
  • Bake: Pour the batter into the prepared cake pan, spreading it out evenly. Pop it into the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will start to fill with the most wonderful aroma as the cake rises and turns golden.
  • Cool & Serve: Allow the cake to cool for 10-15 minutes in the pan before transferring it to a wire rack. This gives the cake a chance to set and makes it easier to remove from the pan. If you’re feeling extra indulgent, dust the cake with powdered sugar once it’s cooled, and serve it warm. The flavors are absolutely divine when enjoyed fresh from the oven, but it’s equally delicious at room temperature the next day.

Notes

  • Apple Variety: Different apple varieties will give your cake slightly different textures and flavors. Tart apples like Granny Smith provide a nice contrast to the sweetness of the cake, while sweeter varieties like Fuji or Gala will make it even more indulgent.
  • Texture Tip: For a denser, more moist cake, you can substitute half of the all-purpose flour with whole wheat flour or add a bit of sour cream to the batter. This will add richness and a slight tang to balance out the sweetness.
  • Nuts Optional: While the nuts add a delightful crunch, you can leave them out for a smoother texture or replace them with something else, like shredded coconut or mini chocolate chips, for a fun twist.
  • Baking Time: Keep in mind that all ovens vary slightly, so start checking your cake around the 35-minute mark to avoid over-baking. If you notice the top getting too golden, you can loosely cover it with foil to prevent burning while the inside finishes cooking.
  • Serving Tip: This cake is wonderful served warm right out of the oven, but it also makes for a delightful dessert the next day. In fact, many people say the flavors deepen after a day or two

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Find it online: https://gourmetmartha.com/old-fashioned-warm-apple-cake/